Konnyaku Amakarani is braised Konnyaku, a gelatinous food made from Konnyaku potatoes, in a sweet and hot sauce. This little side dish always comes in handy to add one more item to dinner or to fill a small space in a Bento box.
Konnyaku does not have much taste by itself, and it needs to be seasoned well. While Konnyaku has a distinct smell which some people may not like, it can be a very nice dish if Konnyaku is prepared properly and its harshness is removed. “Amakara” means sweet and hot, and it is usually seasoned with some sweetener, soy sauce, and Takanotsume Togarashi red pepper. Well-seasoned Konnyaku is good with Steamed Rice, and it also works as a great appetizer for drinks. It doesn’t take long to make this little dish, so try some for dinner!
Konnyaku Amakarani Recipe
*Links may contain ad. #CommissionsEarned
Ingredients
- 1 slab Konnyaku
- 1 Togarashi chili pepper
- 1 Tbsp oil
- 1 tsp sugar
- 2 Tbsp Soy Sauce
- 2 Tbsp Mirin
- 1 tsp sesame seeds toasted
Instructions
- Pull apart bite size pieces from a slab of Konnyaku with a spoon, about 15-20 pieces. Boil water in a pot, and cook Konnyaku pieces for a couple of minutes. Strain water, and remove moisture well.
- Remove seeds from Togarashi chili pepper and slice into thin small rounds.
- Heat a frying pan with oil at medium heat. Add Konnyaku and cook for a minute. Add sugar, Soy Sauce, Mirin, and chili pepper, and cook stirring constantly until liquid is more than half way gone. Mix in sesame seeds at the end.
Video
